Taco Salad Dip

Traditional taco salad ingredients are transformed into an ever-so-easy microwaved munchie.

Makes: 28 servings (2 tablespoons each)

1/2 pound lean (at least 80%) ground beef
1/4 cup finely chopped green bell pepper
1 small onion, finely chopped (1/4 cup)
1 can (16 ounces) Old El Paso refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso taco seasoning mix
2 drops red pepper sauce
1 clove garlic, finely chopped
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder
Finely shredded lettuce, if desired
Additional shredded Cheddar cheese, if desired
Corn chips, if desired

1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain.

2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly.

3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.

Nutrition Information: 1 Serving: Calories 45 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 3g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%

Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 0

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?
Bored with iceberg lettuce? Switch to crispy romaine, a dark leafy green regarded as a good source of vitamin A and folate.

Health Twist: Lighten up this taco treat with fat-free sour cream and reduced-fat Cheddar cheese.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills